I’ll say it plainly: this soup is pure happiness in a bowl! It’s velvety, it’s creamy, it’s boldly seasoned, and it works fast. We went through the pot in no time at my place, and my kids loved it. Make it once on a cold night, serve it with a warm crusty baguette and butter, and then try to tell me you’ve eaten better this fall. You won’t be able to.<\/p>\n
Boiled cauliflower tastes like boiled cabbage. Full stop. Roasted at 425\u00b0F for 30 minutes it becomes a different vegetable: the edges brown, the sugars caramelize, and it takes on a nutty flavour no amount of cream can fake. That’s the entire difference between an ordinary cauliflower soup and this one, and it costs you nothing but oven time while you do something else. Don’t pull it early. Wait for the deep golden edges.<\/p>\n
Plenty of recipes tell you to hold back a few pretty florets to scatter on top. I tried it and I stopped: they go soft in the bowl and you’ve given up flavour in the soup for a photo. Everything in, everything blended, until it’s completely smooth. The garnish is parsley, a drizzle of olive oil and a LOT of cracked pepper. It tastes better and it’s more honest.<\/p>\n","protected":false},"excerpt":{"rendered":"
A velvety roasted cauliflower soup with garlic. The oven caramelizes the florets and gives the whole pot a nutty, deep flavour.<\/p>\n","protected":false},"featured_media":63509,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"roasted cauliflower soup garlic","_yoast_wpseo_title":"Roasted Cauliflower Soup Recipe (Garlic)","_yoast_wpseo_metadesc":"A velvety roasted cauliflower soup with garlic. The oven caramelizes the florets and gives the whole pot a nutty, deep flavour.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Roasted Cauliflower Soup Recipe (Garlic)","_yoast_wpseo_opengraph-description":"A velvety roasted cauliflower soup with garlic. The oven caramelizes the florets and gives the whole pot a nutty, deep flavour.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[166,164,186],"sponsorship":[],"class_list":["post-63515","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-soups","recipe_category-starters-aperos","recipe_category-vegetarian"],"acf":[],"yoast_head":"\n